onions for onion bread
onions for onion bread

This recipe comes from Matt Amsden’s RAWvolution recipe book which is available from The Book Depository for just over £11 – including free world-wide delivery (a great alternative to Amazon). I love recipe books and tend to read them more than cook from them. I’ve noticed that this book has lots of coconut based recipes which can be difficult to find in London – China Town in Soho or Tesco sell them . . . This recipe contains no coconuts and is in fact very simple and absolutely delicious! The closes thing I’ve found to raw bread. It’s worth the dehydrating time. Enjoy 🙂

Ingredients
(makes 9 or more servings depending on how you cut it)

  • 3 large yellow onions (I had and used red)
  • ¾ cup flax seed, ground in blender
  • ¾ cup raw sunflower seed, ground in food processor
  • ½ cup nama shoyu
  • 1/3 cup olive oil

Preparation

Peel and halve the onions. In a food processor, cut the onions with the slicing disc. Transfer the cut onions to a large mixing bowl, add the remaining ingredients and mix until the ingredients are thoroughly combined.
Spread 2 cups of the mixture evenly on a dehydrator tray lined with a Teflex sheet. Repeat until all of the mixture is used. Dehydrate at 100’f for 24 hours. Flip the tray over onto a work surface, and gently peel the Teflex sheet off the bread. Return to dehydrator for another 12 hours. Once dehydrated, cut into 9 equal pieces (makes 9 cuts horizontally and 2 cuts vertically).